RECIPE

Roast Chicken with Sage Bread Salad Chicken with bread dressing. American  This is a great dish for two from the always current restaurant in San Francisco - Zuni. The restaurant has an oven dedicated largely to this one dish. Ingredients Chicken ingredients: 1 2 1/2 pound chicken 1 1/2 teaspoon salt 1 teaspoon fresh ground pepper 4 sprigs fresh thyme 4 cloves whole garlic ---------- Salad and Dressing ingredients: 6 cups stale Tuscan bread (no crust) cut into 1 inch cubes 4 1/2 teaspoon olive oil 1 teaspoon red wine vinegar 1 tablespoon warm water 1 tablespoon currants 4 teaspoon pine nuts ---------- 2 teaspoons Dijon mustard 4 tablespoons Champagne vinegar 1/2 teaspoon salt 1/2 teaspoon fresh ground pepper 2 cloves whole garlic (chopped) 4 scallions (thinly sliced) 3 cups mixed young bitter greens including arugula, chicory, frisee, red mustard greens     Steps 1 The day before sprinkle salt and pepper on the chicken. Place a sprig of thyme and a garlic clove in each of 4 pockets between the skin and flesh under the breast sides and legs. Wrap in plastic and refrigerate all night. 2 Preheat broiler to toast the bread. But first toss it with half the olive oil. Lightly toast bread along with pine nuts and set aside. Combine red wine vinegar, water, currants and let stand for 1 hour. 3 Set oven to 475°F. Roast chicken for 25 minutes. Turn chicken back side up for another 15 minutes. Put to top side for ten minutes. Let stand while you make the salad dressing. 4 Whisk mustard, Champagne vinegar, 1/2 teaspoon each of salt and pepper, and then slowly whisk in 2 teaspoons of olive oil. Add bread and toss to coat. Heat 1/2 teaspoon of olive oil in a small saucepan over medium heat. Add chopped garlic and scallions and cook for 2 minutes. Drain currants and toss them in the bread mixture with scallions and garlic. 5 Place dressing and chicken in a baking dish and let bake for 5 minutes. Turn off heat and let dish sit inside oven for 10 minutes. Mix the salad greens with 2 Tablespoons of pan juices. Serve chicken and salad, and enjoy. Yield servings  use metric original recipe: 2  servings Notes This is the version Judy sent me in 1994. She has updated it in the official recipe ZUNI ROAST CHICKEN with BREAD SALAD in her Zuni Cafe Cookboo, p 342. Product Foodie Kitchen products used in this recipe! Measuring Tools Conical Strainer Salt and Pepper Mills Saucemaster Whisk If you use our recipes - please give foodie kitchen credit and link to the www.foodiekitchen.com.